Southern Pride of Texas
Recipes & Cooking Guides
51 articles on smoker care, BBQ tips, industry news, and more.
St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Smoked Turkey Breast for High-Volume Catering: What Actually Works at Scale
Injection ratios, cook temps, and holding strategies for catering-scale smoked turkey breast. Real numbers from 22 ye...
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Flat vs. Packer Brisket: A Menu Decision That Affects Everything Downstream
Choosing between brisket flats and whole packers shapes your food cost, labor, and smoke capacity. Here's how to make...
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